Description
This classic French Macaron recipe yields delicate, crisp, and chewy almond meringue cookies with a smooth, glossy shell and a soft center. Perfectly piping and baking these elegant treats allows for a crisp exterior and the iconic ‘feet’ that macarons are known for. Customize with your choice of food coloring and fillings for a beautiful and delicious dessert that’s great for special occasions or everyday indulgence.
Ingredients
Scale
Macaron Shells
- 100g egg whites (about 3–4 large egg whites)
- 1/4 teaspoon (1g) cream of tartar
- 1/2 teaspoon vanilla, almond, coconut extract, or other (optional)
- 80g superfine (caster) sugar
- 1–2 drops gel food coloring (optional)
- 125g almond flour
- 125g confectioners’ sugar
Filling (optional)
- Desired macaron filling such as buttercream, ganache, jam, or curd
Instructions
- Prepare the Egg Whites: Wipe a large glass or metal mixing bowl with lemon juice or vinegar to remove grease. Add egg whites, cover, and refrigerate for 24 hours. Bring egg whites to room temperature before using.
- Prepare Baking Sheets: Line three large baking sheets with silicone baking mats or parchment paper. Set aside.
- Beat Egg Whites: Add cream of tartar and extract (if using) to egg whites. Using a handheld or stand mixer with whisk attachment, beat on medium speed until soft peaks form. Gradually add superfine sugar in three parts, beating on medium-high speed until stiff, glossy peaks form. Fold in gel food coloring gently with a rubber spatula if using.
- Sift Dry Ingredients: Sift almond flour and confectioners’ sugar together into a large metal or glass bowl. Use a spoon to work through any large pieces, ensuring ample dry ingredients are retained.
- Combine Mixtures: Fold the beaten egg whites into the almond flour mixture in three additions, folding gently to combine after each. Continue folding slowly until the batter reaches the consistency of honey and passes the figure 8 test, where the batter drips off the spatula forming a figure 8 that disappears within 10 seconds.
- Pipe Macarons: Transfer batter into a piping bag fitted with a medium round tip (Wilton 12, Wilton 1A, or Ateco 806). Pipe 1.5–2 inch rounds spaced 1–2 inches apart onto prepared baking sheets. Tap the trays firmly on the counter to remove air bubbles, then pop any remaining bubbles with a toothpick.
- Rest Piped Batter: Let piped macarons rest at room temperature until a dry, non-tacky skin forms on top, about 30–60 minutes. This helps develop the characteristic feet during baking.
- Preheat Oven: While resting, preheat oven to 325°F (163°C).
- Bake: Bake macarons for 13 minutes. The shells should develop feet and be firm to the touch without wobbling. Add 1–2 minutes if not fully set.
- Cool and Remove: Let macarons cool on the baking sheets for 15 minutes before transferring to a cooling rack to cool completely. If they stick, allow more cooling time on the sheet.
- Fill and Assemble: Once cool, pair shells of similar size and fill with your choice of filling using a knife or piping bag. Sandwich together gently.
- Optional Maturation: Cover and refrigerate assembled macarons for 12–24 hours to allow flavors to meld. Bring to room temperature before serving.
- Storage: Store leftover macarons covered in the refrigerator for up to 5 days.
Notes
- Use precise gram measurements for best results; a kitchen scale is recommended.
- Ensure all bowls and tools are clean and free from grease to achieve stiff egg white peaks.
- Resting time is crucial for forming shells with feet; do not skip.
- Customize macarons with different food colorings and fillings like buttercream, ganache, jam, or lemon curd.
- If shells stick to parchment, allow additional cooling before removal.
- Refer to troubleshooting tips for fixing common mistakes such as cracking, no feet, or flat shells.
Nutrition
- Serving Size: 2 macarons (1 sandwich)
- Calories: 150
- Sugar: 20g
- Sodium: 5mg
- Fat: 7g
- Saturated Fat: 0.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
